Gluten-free Swiss Roll

Rhubarb Jam:

Ingredients:

• 540 gr peeled Rhubarb

• 70 g Sugar

• 1 pc Vanilla

Method:

Peel the rhubarb and cut it into smaller pieces. Place all the ingredients in a saucepan, then cook over low heat until the rhubarb has completely broken down and you get a thick jam-like consistency.

 

Mascarpone Cream:

Ingredients:

• 500 g Cream

• 180 g White Chocolate

• 250 g Mascarpone

• 6 g Gelatin Sheets

• Vanilla

Method:

Soak the gelatin sheets in cold water. Measure the mascarpone and white chocolate into a bowl or jug. Bring half of the cream to a boil, then add the previously soaked and squeezed gelatin sheets and mix thoroughly. While still hot, pour it over the mascarpone and white chocolate, and blend with a hand blender. Finally, add the remaining half of the cream cold, and blend thoroughly again. Transfer to a sealable container and let it rest in the fridge overnight.

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Swiss Roll:

Ingredients:

• 4 pc Egg

• 150 g Sugar

• Pinch of Salt

• 55 g Melted Butter

• 55 g Tapioka Starch

• 28 g Rice Flour

• 28 g Buckwheat Flour

• 3 g Baking Powder

• 2 g Baking Soda

• 2 g Xanthan

Method:

Preheat the oven to 180°C. Whip the eggs with the sugar and a pinch of salt until light and fluffy — this can take 5–7 minutes. Then slowly pour in the melted butter, and finally sift in the dry ingredients and gently fold until smooth and lump-free. Pour the batter onto a baking tray lined with parchment paper, spread it out evenly, and bake for 10–12 minutes until done.

Once out of the oven, sprinkle the top with sugar, place another sheet of parchment paper on top, and flip it over. Let it cool to room temperature.

 

 

Assembly:

Remove the top sheet of parchment paper from the room-temperature sponge cake so that the smooth (non-skin) side is facing up. Spread the rhubarb jam over this side, then place it in the fridge while you finish preparing the mascarpone cream.

Whip the mascarpone cream prepared the day before using a stand mixer until light and fluffy. Spread ¾ of the cream over the set jam layer, then gently roll up the sponge cake from the shorter side. Make sure to roll it tightly from the beginning. Wrap the finished roulade with the parchment paper you previously removed and place it in the fridge for 30 minutes.

Decorate with the remaining ¼ of the cream as desired and store in the refrigerator until ready to serve.